Predicting the organoleptic stability of beer from chemical data using multivariate analysis

Guido, Luís F.; Curto, Andreia; Boivin, Patrick; Benismail, Nizar; Gonçalves, Cristiana; Barros, Aquiles A.

doi:10.1007/s00217-006-0508-5

Cited by 15 publications

(10 citation statements)

References 15 publications

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“…Furthermore, FAN is reduced by applying a thermal load to the wort in the boiling process as well as by the hopping technique [7]. Low FAN content delays ageing processes and is an important beer stability factor [8]. On the other hand, too high FAN content in the wort may cause a change in taste of beer and microbiological instability caused by growth of microorganisms.…”

Section: Resultsmentioning

confidence: 99%

Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer

Cioch-Skoneczny

Zdaniewicz

Pater

et al. 2019

Eur Food Res Technol

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In brewing industry, adjuncts may replace malt, but they may also represent a raw material for brewing beer demonstrating different, specific organoleptic qualities. Triticale grain may give good quality malts, characterised by high extraction capacity, high diastatic power and short saccharification time. The purpose of the research was to determine the impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer. In fermented wort, the content of ethyl alcohol, extract, sugars, general acidity, colour, haze, free aminonitrogen and volatile compound profile (GC-SPME) was determined. Beers produced from the triticale malt or with use of a malt mixture were characterised by higher acidity and lower ethyl acetate butanol and isoamyl alcohol. The worts analysed in the process demonstrated parameters normative for pale malts. The triticale malt may be an alternative for barley malt.Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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Section: Resultsmentioning

confidence: 99%

Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer

Cioch-Skoneczny

Zdaniewicz

Pater

et al. 2019

Eur Food Res Technol

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“…In general, beer aging results in decreased bitter taste, increased sweet taste and increased caramel, ribes (black currant), and toffee-like aromas. Carbonyl compounds such as trans-2nonenal (cardboard aroma) form during beer storage from the oxidation of fatty acids and have been attributed to aged-beer flavour due to their very low flavour thresholds 49,80 . Other carbonyls have also been used as chemical indicators of beer oxidative flavour development even though they typically exist at concentrations below the human detection threshold in beer.…”

Section: Beer Flavour Stability: Species and Mechanisms Beer Flavour mentioning

confidence: 99%

A Discussion of Polyphenols in Beer Physical and Flavour Stability

Aron

Shellhammer

2010

Journal of the Institute of Brewing

146

102

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Generally referred to as polyphenols (PPs), beer flavonoids such as the flavan-3-ols and their condensed products, the proanthocyanidins, represent a class of readily oxidizable compounds capable of hindering or preventing the oxidation of other molecules present in beer. Flavan-3-ol and proanthocyanidin capacity to improve oxidative stability has been well established in other food systems, and thus these antioxidants have recently gained significant consideration as potential beer flavour modifiers and/or stabilizers. The duality of their presence in beer is that PPs complex with proteins in the beer matrix to form temporary and permanent hazes. Undesirable physical instability caused by PP-protein interactions can be resolved via use of adsorptive resins such as polyvinylpyrrolidine. While there is no doubt that polyphenol removal increases beer shelf stability in terms of haze formation, the impact of polyphenol removal on beer flavour remains unresolved. This review discusses the sources, content and impact of polyphenol presence and removal on beer physical and flavour stability.

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“…PCA of the acquired flavour compound data. PCA is a descriptive statistical technique, which allows the visualisation of the main variability of the data set 18 . The main goal of applying PCA to the data was to get an overall view of the differences between the LD and the HD fermentations on the one hand and the yeast strain dependent variations on the other hand.…”

Section: Impact Of Hd On Flavourmentioning

confidence: 99%

Characteristics of High Cell Density Fermentations with Different Lager Yeast Strains

Verbelen

Mulders

Saison

et al. 2008

Journal of the Institute of Brewing

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To improve the productivity of the beer fermentation process, several strategies can be adopted. One of these promising strategies could be the increase of suspended yeast cells in the reactor. Therefore, the fermentation characteristics of 11 lager yeast strains were studied in normal pitched worts (20 × 10 6 cells/ mL) (LD) and in worts with a four-fold higher pitching rate (HD). The fermentation rate was 2-4 times increased when high initial cell levels were used. The net yeast growth was somewhat similar between the LD and the HD fermentations, although the FAN uptake level was about 35% higher in the HD fermentations compared with LD. High viabilities were observed throughout the fermentations with high cell loadings. HD fermentations resulted in higher concentrations of all the measured fusel alcohols and higher maxima and residual concentrations of total diacetyl were observed. In contrast, higher levels of most of the esters were found at the normal pitching rate, although the results of isoamyl acetate were not significant. With the help of "Principal Component Analysis", it became clear that the cell density had an important influence on the flavour profile, but that yeast specific preferences could not be overlooked as they determined the sensitivity of the yeast to the application of higher cell densities.

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Predicting the organoleptic stability of beer from chemical data using multivariate analysis

Cited by 15 publications

References 15 publications

Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer

Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer

A Discussion of Polyphenols in Beer Physical and Flavour Stability

Characteristics of High Cell Density Fermentations with Different Lager Yeast Strains

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